Grab your chopsticks because I am going to let you in on a little secret. You don’t have go to a restaurant to get a good Asian noodle soup. Nope. You can make a fabulous soup in less than 30 minutes, and it’s actually easy. Using chop sticks??? Well that’s another story. I use a fork and a spoon to eat my Chicken and Sweet Potato Asian Noodle Soup because I am chopstick challenged.
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SWEET AND SPICY…THAT’S HOW WE LIKE IT!
Caramelized onions, sweet potatoes, savory chicken and spicy Thai chili paste make this soup a flavorful favorite. When it comes to Asian cooking, there some items required that you may not have in your pantry: Sambal Oelek and fish sauce. Fish sauce does not make your soup taste like fish! It’s just a great way to add salty flavor to Asian dishes without all the sodium. The Sambal Oelek provides a little heat as well as a lovely color. Both can usually be found in the Asian section at the grocery store and are worth the small investment. And don’t think you’ll only use them in this recipe! I also use them in this recipe for Asian Style Ribs, in my Spicy Shrimp Cauliflower Rice Bowl as well as my Thai Beef and Broccoli Bowls and Copycat True Food Kitchen Ancient Grains Bowl.
THE BASE OF OUR SOUP:
The base of this delicious soup is nourishing chicken bone broth and coconut milk. Bone broth supports healthy digestion and joint health while coconut milk makes this soup creamy and loaded with healthy fats! Sometimes I make my own broth, other times I use Kettle & Fire Chicken Bone Broth because it’s top quality and super tasty.
I use Pad Thai Rice Noodles in this recipe. They are gluten free and cook in five minutes! Again, these are usually available in the Asian section of your local grocery store, but if you can’t find them you can order online here.
The Recipe: Chicken and Sweet Potato Asian Noodle Soup- Gluten free
Keep it mellow or spice it up! Either way this nourishing soup will be a family favorite!
- 2 tablespoons coconut oil or olive oil
- 1 small yellow or white onion, peeled and chopped
- 1 sweet small potato, peeled and diced 1/2 inch
- 32 ounces chicken broth
- 15 oz can coconut milk
- 1-2 Tablespoons fish sauce
- 1-2 Tablespoons sambal oelek (Thai chili paste)
- 6 ounces Pad Thai noodles or any long noodle you wish (Pad Thai Noodles come in 6 oz or 8 oz bags. If using an 8oz bag you'll use about 3/4 of the noodles)
- 1 rotisserie chicken breast, sliced (if you would like to make your own chicken breast buy one boneless skinless breast and slice 1/4" thick)
- juice of one lime
Peel and dice sweet potato, peel and chop onion
Heat a medium sized stock pot on med/high heat for 60 seconds. Add oil and heat until hot but not smoking. Add onions and sweet potatoes. Lower heat to medium and cook for 15 minutes, stirring frequently
While onions and sweet potatoes cook, slice rotisserie chicken (or if cooking your own chicken breast: saute slices in olive oil for a few minutes on each side until cooked through.)
When onions are caramelized and sweet potatoes are cooked through and edges browned, use a spatula to remove from pan. Set aside
Add broth, coconut milk, 1 tablespoon fish sauce and 1 tablespoon sambal oelek to pot and whisk well. Bring to a boil
Add noodles and cook one minute less than cooking time indicates, turn off heat (most pad Thai noodles take about five minutes)
Add sweet potatoes and onions back into pot, add rotisserie chicken and lime juice, stir well. Now taste. If you feel the soup needs more heat or salt, add up to another tablespoon fish sauce and/or sambal oelek. Stir and serve!
MAY I PLEASE ASK A FAVOR?
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